By: Camila V. Saulsbury

12 Muffins

Blueberry Muffins

Makes 12 muffins

  • 2 cups quinoa flour (500 ml)

  • 2 tbsp cornstarch or arrowroot (30 ml)

  • 2 1/2 tbsp baking powder (GF, if needed) (12 ml)

  • 1/2 tsp fine sea salt (2 ml)

  • 1/2 tsp baking soda (2 ml)

  • 1/2 tsp ground cinnamon (2 ml)

  • 2 large eggs

  • 1 cup buttermilk (250 ml)

  • 1/3 cup unrefined virgin coconut oil, warmed, or unsalted butter, melted (75 ml)

  • 1/2 cup liquid honey or pure maple syrup (125 ml)

  • 1 tsp vanilla extract (GF, if needed) (5 ml)

  • 1 1/3 cups fresh or frozen blueberries (325 ml)

  • Preheat oven to 400 ºF (200 ºC)
    12-cup muffin pan, sprayed with nonstick cooking spray

  • In a large bowl, whisk together quinoa flour, cornstarch, baking powder, baking soda, salt and cinnamon.

  • In a medium bowl, whisk together honey, eggs, buttermilk, oil and vanilla until well blended.

  • Add the egg mixture to the flour mixture and stir until just blended. Gently fold in blueberries.

  • Divide batter equally among prepared muffin cups.

  • Bake in preheated oven for 18 to 23 minutes or until tops are golden brown and a toothpick inserted in a center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.


We are a business that produce healthy food, minimally processed, and handcrafted with whole grains and Andean vegetables. Our products don´t contain preservatives or artificial flavors and its ingredients come mostly from small local farmers. We are natural and sustainable.

The CUSI products look forward to give new uses to the traditional Andean grains and vegetables, creating value through their nutritional value and convenient ways to use ( easy to prepare ).

CUSI comes from the Andean Kichwa language. Kushi means joy.

Address: 8629 NW 54st Doral FL, 33166 

Phone: 561-866-2894




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